David and I are on somewhat of a spring cleaning rampage. We are trying to shed excess belongings that have gradually taken over our home in the last six years. It's been strange, because for a long time we didn't have much stuff, college, just being married, etc. But now that we have lived in our house for several years we have accumulated a ridiculous amount of "just in case" stuff that is simply bogging us down.
One of the places that needs a good once over is the pantry. I have a wicked habit of picking up various specialty ingredients for one recipe or another and then not having a plan for the rest of the bag. We have nori, brown rice syrup, and maybe 6-7 kinds of flour. In an effort to eliminate some of the excess flour, Dave had a brilliant idea to add in some of the masa or tamale corn flour to our pancakes. The result: delicious, hearty, and wholesome. Especially with a thick pat of butter and a generous glug of maple syrup.
Whole Wheat Masa Flour Pancakes
- 1 cup whole wheat flour
- 1 cup Masa flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 tablespoons sugar
- 2 eggs
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla (optional)
- 2 cups water
- 8 tablespoons powdered buttermilk (if you have regular buttermilk, just se 2 cups buttermilk and eliminate the water)
In a large bowl, stir together whole wheat flour, Masa flour, baking powder, baking soda, salt, and sugar. In another bowl, stir together eggs, melted butter, vanilla, water, and powdered buttermilk. Dump the wet ingredients into the dry ingredients. Stir until just combined.
Heat a skillet over medium heat. Rub a little oil or butter on the inside bottom of the pan. Dave has taken to using clarified butter for pancake making because it doesn't smoke but still gives you a buttery flavor. When the skillet is hot, spoon a few tablespoons of batter for each pancake. When the pancakes bubble, flip and cook the other side.
Enjoy with a pat of butter and maple syrup.